Autumn Buckwheat Breakfast Bowl

Fall is officially upon us and that means warming and comforting foods are on the table. This feeling creeped up on me and resulted in the development of this brekkie Chai Peach Pie Bowl! Sounds delicious, right? This breakfast is my spin on a rice pudding but way more delicious. It’s gluten-free, using buckinis (aka buckwheat groats) and dairy free (using almond milk), with roasted … Continue reading Autumn Buckwheat Breakfast Bowl

Jaggery & Almond Oat Cookies

Happy fall all! With this change of weather, I’ve always found comfort in oatmeal cookies (raisins or chocolate). In order to make these as chewy as possible, I’ve introduced jaggery into the recipe. Just like brown sugar, this is a  hygroscopic sugar, meaning that it absorbs water from its environment! That being said, make sure not to leave them out for too long if it’s … Continue reading Jaggery & Almond Oat Cookies

Roasted Sweet Potato Corn Chowder

The end of summer is upon us and I haven’t yet accepted that. To brighten my dinner (and lunches), I’ve decided to use a bright, fresh and seasonal ingredient: corn! Whether Peaches and Cream or Ambrosia, roasted, boiled, this vegetable has always reminded me of summer (though the season lasts until October here in Ontario). The versatility of the vegetable renders it perfect as a … Continue reading Roasted Sweet Potato Corn Chowder

Who knew breakfast could be this good? Exploring the anatomy of kahvaltı (full Turkish breakfast)

After a brief hiatus in Europe, travelling through 6 countries in under a month, I’ve returned with a full belly, entirely inspired by the culinary idiosyncrasies from each country, city and region. After such an amazing trip, I couldn’t help but share my experience and observations, in particular in regards to Turkey. After travelling through Istanbul, Nevşehir, Pamukkale, Hierapolis, Kuşadası and Cappadocia, the most overwhelming difference … Continue reading Who knew breakfast could be this good? Exploring the anatomy of kahvaltı (full Turkish breakfast)

Coconut Oil: An Overview

Vegetable oils are extracted from various plants ranging from seeds or legumes to fruit flesh. With new processing technology improving yield, and increased number of industrial and commercial uses, their global production has increased significantly from 90.5MMT in 2000/2001 to 195.09MMT in 2017/2018 (US Department of Agriculture; USDA Foreign Agricultural Service, 2018a). Their unique chemical and physical properties attribute varied nutritive qualities and lead to … Continue reading Coconut Oil: An Overview